Ingredients

4 whole portobello mushrooms
4 tablespoons balsamic vinegar
Vegetable oil spray
1/2 cup low-sodium vegetable broth
1/2 cup water
1/4 teaspoon ground turmeric
2/3 cup uncooked couscous
1/4 cup dried cranberries
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
Vegetable oil spray
1 teaspoon olive oil
2 medium garlic cloves
6 ounces fresh collard greens or kale or 8 ounces fresh spinach, chopped
2 tablespoons water
1 tablespoon light tub margarine
1/2 medium red bell pepper, finely chopped

Cooking Instructions

In the top of each mushroom, cut four slits, each 2 to 3 inches long and about 1/2 inch deep. Remove the stems. Place the mushrooms with top side up in a shallow casserole dish.
Sprinkle the mushrooms with half the balsamic vinegar. Lightly spray the top sides of the mushrooms with vegetable oil spray. Turn the mushrooms over and sprinkle with the remaining vinegar. Lightly spray the bottom sides with vegetable oil spray. Cover with plastic wrap. Set aside. (Mushrooms will keep in the refrigerator for up to 1 hour.)

In a medium saucepan, bring the broth, 1/2 cup water, and turmeric to a boil over high heat. Stir in the couscous, cranberries, lemon zest, and salt. Remove from the heat. Let stand, covered, for at least 5 minutes.

Meanwhile, preheat the grill on medium-high. Lightly spray the grill rack with vegetable oil spray.
Heat a medium saucepan over medium heat. Pour the oil into the saucepan and swirl to coat the bottom. Cook the garlic for 1 minute.

Stir in the collard greens and 2 tablespoons water. Cook, covered, for 2 to 3 minutes, or until the greens are tender.

Add the margarine; stir for 30 seconds, or until melted. Remove from the heat and cover to keep warm.

Grill the mushrooms for 2 to 3 minutes on each side.

Place one mushroom with stem side up on each of four plates. Spoon a quarter of the couscous on top of each mushroom. Spoon a quarter of the greens on top of the couscous. Sprinkle each with the bell pepper. Serve warm.

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Ingredients

Vegetable oil spray
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon bottled minced garlic
3 tablespoons chopped fresh cilantro
3 8-inch whole-wheat flour tortillas
6 tablespoons shredded low-fat Monterey Jack cheese with jalapeño peppers or low-fat Cheddar cheese
Cooking Instructions
Preheat oven to 350°F.
Spray a large skillet with vegetable oil spray. Cook mushrooms, onion, and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat.

Arrange one-third of the mushroom mixture on half of one tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese. Place on a baking sheet. Repeat with remaining ingredients to make 3 quesadillas total.

Bake quesadillas about 5 minutes or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges.

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EatingWell.com’s recipe for a made over Chicken and Dumplings is a healthy solution

• 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2/3 cup all-purpose flour
• 2 tablespoons canola oil, divided
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 large onion, diced
• 1 tablespoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 14-ounce cans reduced-sodium chicken broth
• 1 cup water
• 1 1/2 cups frozen peas, thawed

Dumplings

• 1 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1 teaspoon poultry seasoning
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup nonfat buttermilk

1. Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.

2. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.

3. To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.

4. Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

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Grilled Rosemary Chicken

Ingredients

* 6 medium skinless, boneless chicken breast halves (about 1 3/4 pounds total)
* 1 teaspoon finely shredded lime peel
* 1/2 cup lime juice
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon olive oil
* 2 teaspoons sugar
* 2 cloves garlic, minced
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper

Directions

1. Place chicken breast halves between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to an even 1/2-inch thickness. Place in a large resealable plastic bag set in a shallow dish.

2. For marinade, in a small bowl, stir together lime peel, lime juice, rosemary, oil, sugar, garlic, and salt. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.

3. Remove chicken from marinade, discarding marinade. Season chicken with pepper. For a charcoal grill, place chicken on the grill rack of an uncovered grill directly over medium coals. Grill uncovered for 10 to 12 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)

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